Goat Curry

Method

Heat oil in a large heavy-bottomed pot and brown the goat meat in batches, then set aside. In the same pot, sauté the onions, garlic, and ginger until softened and fragrant, about 5 minutes. Add curry powder and turmeric, stirring constantly for 2 minutes to bloom the spices. Return the meat to the pot, add the whole Scotch bonnet pepper, coconut milk, beef stock, and thyme, then bring to a boil and reduce heat to low. Simmer covered for 1.5 to 2 hours until the meat is tender, stirring occasionally. Add potatoes and carrots, then continue simmering for 30 minutes until vegetables are cooked through. Taste and adjust seasoning with salt and pepper, then serve hot with rice or roti.